Cannoli recipe, Panatone, Panna Cotta
The cannoli recipe is very familiar to those of us who love Italian dessert recipes. These sweet Sicilian cream rolls has a dough than is rolled thin, wrapped around metal tubes and fried to make a crisp shell. Then they are filled with a ricotta mixture, sometimes adding a little chopped fruit or chopped chocolate.
RECIPE FOR CANNOLI Dough:
In a bowl mix the flour, sugar and salt. Make a well in center and add whole egg and butter. Mix with a fork to moisten flour. Add wine, a little at a time, until dough starts clinging together. Using hands shape dough into a ball. Cover and let stand for 1 hour. Roll dough out on a floured board until about 1/8 inch thick. Cut dough into 3 ½ inch circles; roll circles into a slight oval. Wrap oval dough around cannoli tubes and seal edges with the egg white. Heat 2 inches of oil in a deep pan to about 350F degrees on a deep fry thermometer. Put 2 to 3 cannoli tubes into hot oil and cook until golden brown. With tongs, remove from oil. Cool for a few seconds and carefully remove the shell from the tube. Cool completely.
Cannoli filling:
Whip cream until stiff and set aside. Mix ricotta cheese until very smooth and add the sugar and vanilla. Fold the whipped cream into the ricotta mixture. Chill for several hours. TIP: Wrap Ricotta in a cheese cloth until all the liquid is absorbed.
Use a large pastry tube to force filling into shells. Garnish with citron, orange peel and chocolate.
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